These delicious Parmesan Hash Brown Cups are easy to make and so versatile! You can make them ahead of time and enjoy them for breakfast, lunch or dinner. Warm them up right in the microwave and enjoy!
Why We Love These Hash Brown Cups
These crispy, single serving hash brown cups are incredibly delicious. What we love about them (besides how good they taste) is that you can make them ahead of time and enjoy them with any meal of the day.
- Easy to make: Take some help from the store and grab some frozen hash browns. Of course, you can shred potatoes as well, but it saves a step.
- Customizable: You can add so many different ingredients to these hash browns, we have ideas for you further down in the post.
- Enjoy any time of day: This potato side dish is just as good with eggs as it is with a steak for dinner.
Ingredients To Make
A little help from the store is going to go a long way for these potatoes. If you have potatoes that you need to use up, go ahead and grate them instead. Make sure to squeeze out the water from the potatoes after shredding.
- Store Bought Hash Browns: If you haven’t seen them before, you can grab frozen, shredded hash browns right at the grocery store – HUGE time saver!
- Parmesan Cheese: We prefer grating our own or getting a good quality grated parmesan cheese from the store The kind in the can or jars that don’t have to be refrigerated…not so mush flavor.
- Scallions: A few chopped scallions add a lot of flavor without being too “oniony”.
- Seasonings: Salt, pepper and garlic powder add a ton of flavor!
How To Make
You guys honestly aren’t going to believe how easy these are to make. All you need to do is mix the ingredients together in a bowl, add them to muffin tins and bake.
Make sure that you press the potatoes down into the muffin tin to compress the ingredients before baking. This will help to hold the hash brown cups together when they come out of the oven.
We’ve had readers tell us that they’ve also made these Parmesan Hash Brown Cups in mini muffin pans for appetizers too! Top them with sour cream and chives or lox and cream cheese for brunch. Or they are perfect served with a cheese platter for a fun happy hour.
What Other Ingredients Can I Add?
You can keep the hash brown cups simple like they are here or you can add other ingredients to kick up the flavors! Sometimes we even add different ingredients to the same batch to have a variety of flavors.
- Bacon: Add cooked, chopped bacon or use real bacon bits.
- Cheese: In addition to parmesan cheese, cheddar or gruyere are also good options.
- Vegetables: Cooked and finely chopped broccoli, cooked spinach or cooked, diced bell peppers.
- Seasonings: Try different seasonings like smoked paprika, our popular all purpose seasoning, or even a bit of spice from crushed red pepper flakes.
- Fresh herbs: Herbs like parsley, basil, rosemary and thyme would all add a delicious flavor.
Looking For More Potato Side Dishes?
- Twice Baked Potato Casserole
- Perfect Mashed Potatoes
- Classic Potato Salad
- Crispy Mashed Potato Cakes
- Beer Cheese Potato Casserole
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Parmesan Hash Brown Cups
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 hash brown cups 1x
Print Recipe
Pin RecipeThese delicious Parmesan Hash Brown Cups are easy to make and so versatile! You can make them ahead of time and enjoy them for breakfast, lunch or dinner. Warm them up right in the microwave and enjoy!
Ingredients
- 1 (20 oz.) bag frozen shredded hash browns (about 2 1/2 cups grated potatoes if you’re using fresh)
- 4 scallions, chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees.
- Add all of the ingredients to a bowl and mix together.
- Spray a muffin pan with cooking spray and fill each well with the hash brown mixture. Fill each muffin tin with some of the potatoes, pushing down into the tins.
- Bake at 375 degrees for 30 minutes or until crispy.
Recipe Notes
You could also make these bite-sized in a mini muffin pan, follow the same instructions but cook for only about 20 minutes.
If using fresh potatoes, make sure to squeeze the excess liquid from them before using.
Store: Store leftovers in an air tight container in the refrigerator for 5-7 days.
Reheat: Reheat in the microwave – or the oven or an air fryer for a crispier finish.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Can you prepare the night before and bake the next day or should they be frozen when cooking?
They might start to brown if prepared the night before, I think best to be made and cooked right away. But you can also do that the night before and then warm then up in the morning.
Wonder if some added cooked, drained and blotted on paper towel sausage would be in these?
Sounds great!
Have you ever served them room temperature?
These are best served warm, but I have definitely eaten them at room temperature and they are totally fine!
These sound delicious!! Can you use cubed hash browns? Thanks much!
Im not sure, the shredded hash browns are thinner so they’ll cook in less time. You can try and maybe increase the cooking time a little? Let me know how it turns out!
These look great! Can I make them in fancy muffin cups for a Valentine brunch?
You can certainly try! Send me a picture!
How do you reheat it?
Reheat these in the oven for best results, 375 for about 10 minutes or until warmed through.
Just finished the test run for these and they did NOT disappoint! Serving them at a baby shower in 2 weeks and was looking for some “make ahead” items. I prepared them according to directions (I know that sounds silly but I’m always seeing posts that state “I followed directions except…) in mini pans. This recipe made about 30. Baked them at 350 for 27 mins. Removed from oven, cooled completely on rack, blotted the bottoms to remove some oil, and froze uncover on sheet pan. Bagged them after frozen and experimented with the reheat this AM. Preheated oven to 400 and cooked uncovered for 10 mins, flipped them and cooked and additional 2. Perfection! Thank you for this fabulous recipe! It will be a family favorite for all holiday brunches to come!
Thank you so much for that Doris, I’m going to try that myself!
Can I prep and put back in the freezer to bake later?
You can! Just a few more minutes to the bake time when they’re frozen.
Recipe says Parmesan, but that’s a wedge of pecorino Romano in the picture.
You can use either, whatever you prefer.
By 6 bunch scallions, do you mean one bunch of scallions containing 6 bulbs or do you actually mean 6 bunches?
I just fixed the recipe, thanks for pointing that out! It’s supposed to be 1 bunch (about 6).
Can you make these ahead and reheat them?
Yes you definitely can! I would recommend heating them up in the oven or a toaster oven instead of a microwave.
Do you thaw and dry out the hash browns before mixing in all the ingredients, or keep them frozen?
No need to Sarah, just mix everything together and bake!
Can these be frozen and reheated?
Good question, Lauren – I have never frozen them before! I don’t see why not though. As long as they’re completely cooled before you freeze them it should work fine1 If you do try it let me know how it turns out.
Looks great. You wrote mini muffin pan in the original recipe instead of regular size muffin pan. Just might want to orrect that in case someone cooks the minis that long it’ll burn. Can’t wait to try, thank you!
The mini pan recipe is mentioned at the end of the recipe and states to only cook about 20 min.